Green moong curry recipe | cooker pulao recipe | papad-keri salad recipe | mug-bhat recipe

Mugbhaat

It is a simple and comforting meal made with protein-packed green moong dal and cooker pulao. In a pressure cooker, the dal is cooked with onion, tomatoes, and spices. Once pressure cooked, it’s finally topped with a tadka of ghee, cumin, and red chili powder. This sabzi and rice can be prepared simply and quickly in a pressure cooker provided you have soaked the dal and rice earlier. The best part is that this no-fuss recipe is made with ingredients that you are sure to have at home! Serve it along with papad keri salad for a weekday lunch or dinner.

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Mugbhaat

Recipe card for green moong curry & cooker pulao

Nehas Cook Book
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course curry, Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

For green moong curry

  • ½ cup soaked mung beans
  • 3 tbsp oil
  • ¼ tsp mustard seeds
  • ½ tsp cumin seeds
  • Some curry leaves
  • 1 cup chopped onion
  • 1 chopped green chili
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ½ tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp sugar
  • 1 cup chopped tomatoes
  • Salt to taste
  • 2 +1/4 cup water
  • ½ tsp garam masala
  • 1 tsp lemon juice
  • Some coriander leaves

For tadka

  • 1 tbsp ghee
  • ½ tsp cumin seeds
  • Pinch of asafetida
  • 2 dry red chili
  • ½ tsp red chili powder

For cooker pulao

  • 1 cup soaked rice
  • 3 tsp ghee
  • 1 bay leaf
  • 1 star anise
  • ½ inch cinnamon
  • 2 cloves
  • 2 cardamoms
  • 1.5 cup water
  • Salt to taste

For Papad keri salad

  • 1 roasted papad
  • ½ cup chopped onion
  • ¼ cup raw mango
  • Some coriander leaves
  • ½ tsp red chili powder
  • ½ tsp chaat masala
  • 1 tsp oil

Instructions
 

Making green moong curry

  • Soaked mung beans into slightly hot water for 2-3 hrs.
  • In a pressure cooker, add oil, mustard seeds, cumin seeds, and some curry leaves. sauté for a minute.
  • Add chopped onion, green chili, and sauté till the onion is transparent.
  • Now add ginger paste and garlic paste. Sauté for a minute.
  • Take some water in a bowl, add turmeric powder, red chili powder, coriander powder, cumin powder, and sugar. Mix well. Masala paste is ready.
  • Add masala paste into oil and sauté till oil separates from its sides.
  • Then add chopped tomatoes and salt. Sauté till tomatoes become soft and mashy.
  • Now add soaked moong and mix it with masala.
  • Add 2 cups of water and mix well.
  • Cover the cooker with a lid. Cook on medium heat for 2 whistles.
  • Let the pressure go down by itself then open the lid.
  • Then add water and garam masala. Mix well
  • Switch off the flame, and add lemon juice and some coriander leaves.
  • For tadka, in a pan, add ghee, cumin seeds, hing, and dry red chili. Switch off the flame and add red chili powder to it.
  • Add tadka on green moong curry and mix well.
  • Serve green moong curry with cooker pulao.

Making cooker pulao

  • Wash rice under running cold water till water runs clear. Soak rice of 30 minutes
  • Now in a pressure cooker, add ghee, bay leaf, star anise, cinnamon, cloves, cardamom. Sauté for a minute.
  • Add soaked rice and mix well.
  • Add 1.5 cup water and salt. Mix well.
  • Cover the pressure cooker lid, Cook for 2 whistles on medium-low heat.
  • When the pressure cooker releases its pressure naturally, then open the lid and serve pulao with green moong curry.

Making papad keri salad

  • Heat the tawa, add papad, and some oil. Roast it properly.
  • Now in the mixing bowl, add papad pieces, chopped onion, chopped raw mango, some coriander leaves, red chili powder, chaat masala, and oil. Mix well.
  • Papad keri salad is ready.

Notes

Recipe notes 
For green moong curry
  • soaked moong-rice helps to decrease its cooking process.
  • masala paste gives dhaba style color and flavor to moong sabzi.
  • cook moong sabzi on medium flame.
  • ghee tadka add more flavor and taste of moong sabzi.
 
For cooker pulao
  • when you sauté dry spice in ghee, it infuses its flavor into pulao.
  • sauté soaked rice into ghee, so oil coats rice properly.
  • cook pulao on medium flame.

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